2 cups


          This is delicious over a smoky ancho-chili pasta and julienne strips of smoked chicken or rabbit. It is also good with mushroom pasta and strips of ham.


1 clove garlic, minced

1/4 cup white wine

1/4 cup chicken stock, preferably homemade

2 cups heavy cream

8 to 10 ounces goat cheese, preferably mild


White pepper

2 tablespoons grated Parmesan cheese (optional)


Heat the garlic, wine and stock in a medium saucepan to a boil. Boil for 3 minutes, then add the cream and heat to a simmer over medium heat. Whisk in the goat cheese, about 2 ounces at a time, stirring constantly. Season to taste with salt and pepper and add more goat cheese if desired. Stir in the Parmesan cheese if using.


          NOTE. Gorgonzola cheese may be substituted for the mild goat cheese. In that case, do not add Parmesan cheese.